TANG Chuan, LI Zhi, WANG Sheng-gui, DAI Ya-feng. Research Progress on Preparation, Function and Product Development of Polysaccharide of Dendrobium huoshanense[J]. Science and Technology of Food Industry, 2019, 40(3): 313-320. DOI: 10.13386/j.issn1002-0306.2019.03.050
Citation: TANG Chuan, LI Zhi, WANG Sheng-gui, DAI Ya-feng. Research Progress on Preparation, Function and Product Development of Polysaccharide of Dendrobium huoshanense[J]. Science and Technology of Food Industry, 2019, 40(3): 313-320. DOI: 10.13386/j.issn1002-0306.2019.03.050

Research Progress on Preparation, Function and Product Development of Polysaccharide of Dendrobium huoshanense

  • Dendrobium huoshanense is a valuable medicinal plant in China, which has become a hot spot of research in the field of modern medical treatment, health care food, etc. The polysaccharides of Dendrobium huoshanense are believed to be predominant active substances with multifarious biological functions and broad utilization prospect. In this review, the research progress in the extraction, isolation, physicochemical properties, structural identification as well as biological functions of Dendrobium huoshanense polysaccharides were summarized. The current research and depth development prospect in Dendrobium huoshanense polysaccharide and health care food were analyzed to provide scientific reference for the enhancement of effective utilization of Dendrobium huoshanense resources.
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